Roasted Potatoes, Parsnips and Carrots

Ingredients

2 tablespoons olive oil, approx

3 sprigs fresh rosemary

1 bulb of garlic

6 carrots

6 parsnips

2 ½ lbs potatoes (I use Idaho or Russet)

1 Preheat oven to 400 degrees F.
2 Peel the veggies and halve any larger ones lengthways. I like to quarter my potatoes (sometimes more if they are large).
3 Break the garlic bulb into cloves, smash them slightly and take peels off. (Jamie leaves his unpeeled, but I prefer the garlic peeled.).
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